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Fri, 01 Mar 2019 16:16:54 +0000 en-US
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1 https://wordpress.org/?v=5.1.25 Fun and Festive St. Patrick’s Day Party Foodshttps://livingremixed.com/5-fun-and-festive-st-patricks-day-party-foods/
https://livingremixed.com/5-fun-and-festive-st-patricks-day-party-foods/#respondFri, 01 Mar 2019 16:16:54 +0000http://livingremixed.com/?p=1551I may not be Irish but I love food and beer. That makes me practically an expert in St. Patrick’s Day. Never one to turn down an opportunity to party, I’m always on the look out for fun and festive food ideas. Whether you’re Irish or not, having friends over to celebrate the Luck o’ the Irish is the way most of us spend March 17th! So I’ve pulled together a list of some awesome recipes to help you celebrate the occasion in style!

A truly authentic Irish dish, Corned Beef and Cabbage is a mainstay of St. Patrick’s Day celebrations everywhere. Try this amazing recipe from Laria Tabul on AllRecipes.

Irish Nachos Photo: Lisa from Cooking With Curls

If you’re tired of the same ole loaded fries and taco dips, switch things up with this layered version of Irish Nachos (right) from Lisa at Cooking with Curls. They’re like a cross between potato skins, nachos and a loaded baked potato. To die for!

Making bread is one of those things that always sounds far more complicated than it really is. Try your hand at Beer Bread from Kory H on AllRecipes. It’s a good starter recipe. Super simple and perfect for St. Patty’s Day.

Rebecca at Sugar and Soul shared a recipe for Irish Potato Candy. These little potato lookalikes will hit the spot for anyone with a serious sweet tooth. And they’re easy to make, too! There is no baking required for this confection made of cream cheese, sugar, coconut and cinnamon. **Honorable mention also goes to Rebecca who has a few other ideas that are worth trying.

Guinness Cupcakes w/Bailey’s Frosting Photo: Rick on the Rocks

If you’re in the mood for something a bit more decadent, try these “drunk cupcakes” on for size. Baileys Buttercream Frosted Guinness Cupcakes (left) from Rick on the Rocks are uber festive and sure to be a hit of the party. Not only will guests be wowed by your baking skills, they’ll really appreciate that you cared enough to give them dessert and beer at the same time instead of making them choose.Now that the menu is set, all that’s left to do is stock up on your favorite beer and Irish spirits. A endless supply of Guinness, Jameson and Bailey’s is essential. If beer isn’t your think, HuffPo put together a collection of fun St. Patty’s Day cocktails from all over the web. And don’t forget to decorate. You can’t have a St. Patrick’s Day shindig without shamrocks and leprechauns. It’s okay if you don’t happen to know any leprechauns to invite. A trip to your local party or craft store should do the trick.

What about you? We’d love to hear some of your favorite St. Patrick’s Day treats. Share them in the comments or on the Living Remixed Facebook page.

]]>https://livingremixed.com/5-fun-and-festive-st-patricks-day-party-foods/feed/0Bistro Short Ribshttps://livingremixed.com/bistro-short-ribs/
https://livingremixed.com/bistro-short-ribs/#respondMon, 08 Oct 2018 03:13:01 +0000http://livingremixed.wpengine.com/?p=724Before I started making them myself, I regularly ordered short ribs whenever I saw them on the menu. They can be as luxurious and decadent as filet mignon, but usually less expensive and less work to eat. The meat is so tender, you don’t need to bother with a knife. You barely have to bother chewing them because I swear they nearly dissolve in your mouth.

In this recipe, salt and pepper are your friend. It’s important to salt short ribs very well. The salt not only seasons the meat, it will help flavor the liquid you will be braising the ribs in.

Normally, this would be a job for my trusty Dutch oven. But I decided to use my slow cooker today. I especially love my slow cooker because it has a “Brown” setting. This means I can sear and cook the meat without wasting unnecessary dishes. I’m all for any opportunity to wash less dishes. If you’re in the market for a slow cooker, check out this one. Start by adding grape seed oil to a hot slow cooker or dutch oven.

Dredge seasoned short ribs in flour. The flour helps thicken the braising liquid for a nice sauce when it’s done.

Brown the meat on all sides. This should take about 4 minutes on each side. It will take a while, but once all the prep work is done, you will be able to walk away from the pot for hours.

While the short ribs are browning, chop up the veggies.

When all the meat is browned, set it aside. Now it’s time to saute the veggies. Add more oil to the pan, if needed. Then saute onions, carrots, celery and garlic.

When the veggies are tender, add the meat back to the pot. Next add herbs, beef stock and red wine.

In a slow cooker, cook the short ribs on low for at least 4 hours. If using a dutch oven, cook them in an oven preheated to 350 degrees for 2 1/2 to 3 hours.

Add more oil to pan, if needed. Then saute onions, carrots, celery and garlic.

When veggies are tender, return meat back to pot.

Add rosemary, thyme, bay leaves, beef stock and red wine.

In a slow cooker, cook short ribs on low for at least 4 hours.

If using a dutch oven, cook them in oven for 2 1/2 to 3 hours.

Living Remixed https://livingremixed.com/

]]>https://livingremixed.com/bistro-short-ribs/feed/0Shrimp + Gritshttps://livingremixed.com/shrimp-and-grits/
https://livingremixed.com/shrimp-and-grits/#respondSun, 30 Sep 2018 04:12:15 +0000http://livingremixed.wpengine.com/?p=1150Shrimp and grits reminds me of my dear friend, Elena. She’s from New Orleans and her kitchen game is on point. In my big city days, Elena was my partner-in-crime. Kindred spirits, we were. Nowadays, she’s a big time writer and I’m…well…you already know what I am.

Anyway, whenever Elena visits me in the ‘burbs, it’s mandatory that she whip up a batch of spicy and delicious Shrimp and Grits. We’ve both been hella busy lately and it has been a long time since she’s taken the trek (ahem…hint, hint). So I had to get to work on my own version.

Shrimp and Grits

2014-08-30 23:47:09

Serves 4

Tender shrimp and creamy grits make this dish a winner for any time of day.

In a pot, bring chicken stock and water to a boil. Season with seasoned salt. Add grits and cover. Cook, stirring regularly, until water is absorbed, about 20 minutes. Remove from heat and stir in half and half and cheese. Keep warm.

Season shrimp with seafood seasoning, seasoned salt and pepper. In a skillet, fry the bacon on medium-high heat until browned and fat is rendered; drain. Chop bacon, set aside. With bacon grease still in skillet, add shrimp. Cook shrimp until they are pink and translucent, about 3 minutes on each side. Reduce heat to medium. Add garlic, chopped bacon, parsley and scallions. Saute for about 5 minutes. Add butter and chicken stock. Bring to a boil then reduce heat to a simmer for 7-10 minutes, or until sauce has thickened.

Serve immediately over grits.

Garnish with scallions and tobasco sauce

By Lynette

Living Remixed https://livingremixed.com/

]]>https://livingremixed.com/shrimp-and-grits/feed/0Cooking in Season: Fallhttps://livingremixed.com/cooking-in-season-fall/
https://livingremixed.com/cooking-in-season-fall/#respondSun, 23 Sep 2018 14:45:19 +0000http://livingremixed.wpengine.com/?p=1223It’s the first day of fall. I am so excited! Time for layered fashion, pumpkin beer and red wine (although I’m known to drink it year round), and food that sticks to your ribs.

Nowadays, you can find nearly every food you can imagine year round. But there is something to be said about cooking and eating In Season. I’ve found that the flavor of seasonal produce is far superior. Cook with these right now and take your recipes to the next level. You’ll see me using most of these items during the crisp autumn months.

]]>https://livingremixed.com/roasted-dungeness-crab-legs/feed/0CFR (Chicken Fried Rice)https://livingremixed.com/cfr-chicken-fried-rice/
https://livingremixed.com/cfr-chicken-fried-rice/#respondTue, 11 Sep 2018 01:17:05 +0000http://livingremixed.wpengine.com/?p=814Chicken Fried Rice (or CFR as Nicole likes to call it) is always a hit in my house. My cousin Erika inspired me to create this. One day, we were trading dinner ideas. Chicken Fried Rice was hers. I can’t remember exactly how she made it. I have switched up veggies, swapped out proteins, and done everything under the sun to this dish. That’s what makes it so great. Once you get the base down, you can simply change out ingredients to alter the flavor. It is certainly one of the most versatile dishes you will ever make. Do not be alarmed by the butter. The rice will need some oil to achieve that beautiful golden color.

When it comes to the rice, don’t stress yourself out. If I were you, I would run, not walk, to Target and pick up this $20 beauty. It’s a rice cooker and it will change your life. The rice comes out perfectly every time.

Add half the grape seed oil to a hot pan. Thoroughly cook chicken breasts, about 6-8 minutes on each side. Set aside to cool.

Now add the broccoli and cook for an additional 5 minutes. Push all of the vegetables to the outer edges of the pan. Add the butter and garlic to the center of the pan.

Once the butter is melted, add the rice and chicken. Mix everything together.

When the mixture is evenly mixed, allow it to cook undisturbed so that the rice begins to brown. While the rice browns, lightly whisk an egg and fry it in a lightly oiled pan. Chop the fully cooked egg and add it to the rice.

]]>https://livingremixed.com/cfr-chicken-fried-rice/feed/0BBQ Pulled Chicken Slidershttps://livingremixed.com/bbq-pulled-chicken-sliders/
https://livingremixed.com/bbq-pulled-chicken-sliders/#respondSat, 04 Aug 2018 21:03:00 +0000http://livingremixed.wpengine.com/?p=1408The best part about watching the Super Bowl (aside from the outrageous commercials) is the food…and the pretentious craft beer, of course. I have a lot of fun whipping up bar food for the big game. Wings and potato skins are never in short supply. For the Super Bowl this year, I decided to make pulled chicken. Two years ago, I made pulled pork. It was smoky, tangy, sweet…divine. We had a few friends over and there were at least four people who I later found out didn’t eat pork. Sometimes I think pork gets such a bad rap. Poor Porky. Don’t get me wrong. I know it’s not the healthiest thing a person can eat. But what is? There’s nothing you can say to make me give up bacon. As with most things, moderation is key.

Anyway, I decided to do chicken this time because everybody eats chicken. Right?I started by roasting chicken breasts and thighs in the oven. Using both white and dark meat gives the pulled chicken a very similar texture to pulled pork. Sliders work best for a crowd, especially when there are other dishes to be enjoyed. Be careful not to overdo the barbecue sauce. And don’t forget the coleslaw. The cool, creamy crunch of the coleslaw is the perfect companion for the savory and spicy favors of the chicken.

]]>https://livingremixed.com/bbq-pulled-chicken-sliders/feed/0Creole Shrimp Pastahttps://livingremixed.com/creole-shrimp-rotini/
https://livingremixed.com/creole-shrimp-rotini/#respondSat, 05 May 2018 02:28:00 +0000http://livingremixed.wpengine.com/?p=1276And in “101 ways Lynette can make shrimp” news is this creamy, spicy and delicious number. This is not healthy. I repeat: This is NOT healthy. But it sure is goooood.

This recipe was inspired by a trusty friend and expert in all things creole, Elena. We tried to start a recipe sharing group a few years back. This is an adaptation of one of the recipes she shared. Even though the group didn’t last, it will live forever in this rich and indulgent dish. I don’t suggest adding this to a weekly rotation, although you may want to. But I do insist that you bring it out on special occasions or when you want to impress a few friends. Take it to a potluck. That way you won’t be tempted to eat all the leftovers or lick the pan.

I use rotini, but you can use practically any type of pasta you’d like. You can also substitute the shrimp for lobster or any other shellfish. Or go crazy and combine a few!

Cook the pasta according to the box's instructions, adding the crab boil to the pot of water before it boils. Drain cooked pasta and set aside.

Melt butter over medium heat in a large skillet.

Add in green onions, stir.

Add in garlic and saute until onions and garlic are soft but not brown, about 5-6 minutes.

Slowly stir in the half and half. Raise heat to medium-high and bring to a boil, stirring occasionally.

Reduce heat to a simmer and add the shrimp.

Add in thyme and parsley.

Simmer until sauce has thickened and shrimp is cooked, about 7 minutes.

Add seasoned salt, cayenne and white pepper. Taste sauce. It should be just slightly saltier than you generally like, because the pasta will absorb some of it.

Adjust sauce to desired level of spice.

Now mix in the pasta. Lower heat and cook mixture 5 more minutes, Stir occasionally.

Garnish with parsley, serve.

Notes

This recipe uses rotini, but you can use practically any type of pasta you'd like.

Also substitute the shrimp for lobster or any other shellfish. Or go crazy and combine a few!

The recipe will be just as delicious without adding the crab boil to the pasta water. So don't stress is you're unable to find it.

By Lynette

Living Remixed https://livingremixed.com/

]]>https://livingremixed.com/creole-shrimp-rotini/feed/0How to Make Easy and Delicious Crab Cakeshttps://livingremixed.com/how-to-make-easy-and-delicious-crab-cakes/
https://livingremixed.com/how-to-make-easy-and-delicious-crab-cakes/#respondWed, 28 Mar 2018 15:37:33 +0000http://livingremixed.com/?p=1563Our resident crab connoisseur, Babe takes his crustaceans very seriously. But we’re not talking about garden variety snow crab found at you local supermarket, or those sad things they’re peddling at seafood restaurant chains. We’re talking true, blue Maryland crabs fresh out the Chesapeake. And before you say something, yes I meant to say “crabs.” It’s correct…honest…I looked it up.

Blue crabs are more than a seasonal, east coast delicacy. There’s a culture to it that only true crab people understand. A musician by trade, the mere mention of blue crabs turns Babe into a Renaissance man with expertise in a myriad of topics:Astronomy – Ya know, the reason these crabs are so big is because of the moon.Chemistry – The best crabs have to have the right mix of beer, Old Bay, garlic and crushed red pepper.Economics – Crabs are so expensive right now. It’s a slow season and the demand for big crabs is high.Politics – You gotta know somebody if you really want to biggest crabs they have. Restaurants always reserve the biggest crabs for certain people. That’s why it’s important to get to know the manager or owner.Newton’s Laws – You can’t just go by the size of the crabs because I’ve seen really big ones that were hallow inside. The weight is the true test of a good crab.

Over the years, Babe has gone to great lengths to perfect his crab experience. We’ve traveled far and wide in search of the biggest, most perfectly seasoned crabs we would find. We’ve discovered a few gems that we look forward to visiting every season. This time of year, Babe starts to get really antsy about the start of blue crab season. All it takes is the slightest hint of Spring and he’s on the phone checking to see when our local crabber will be up and running. The bad news is blue crab season doesn’t start for another month. Thankfully there’s crab cakes to tide us over.

Crab Cakes

2016-03-28 15:32:03

Yields 8

This recipe for the east coast classic is made with sweet jumbo lump crabmeat and signature Chesapeake Bay seasonings.

Tip: For appetizer sized portions, spoon out portions using a small cookie scoop.

By Lynette

Living Remixed https://livingremixed.com/

]]>https://livingremixed.com/how-to-make-easy-and-delicious-crab-cakes/feed/0Crab Cakeshttps://livingremixed.com/crab-cakes/
https://livingremixed.com/crab-cakes/#respondWed, 19 Jul 2017 04:32:18 +0000http://livingremixed.wpengine.com/?p=1141This is the best crab cake recipe you’re gonna find…anywhere. That’s a strong statement. But seriously, for a girl that’s not from Baltimore, it’s really, really good. Crab cakes make yummy party food. But they can be pricey to make so you can’t go making them for just anyone. Make sure you’re making them for real friends.

My tricks to perfect crab cakes are:

1. Use two types of crab meat. You want to use jumbo lump crab meat so that the cake will have…jumbo lumps of crab…duh. You also want to use either “lump” or what is called “special” crab meat. The second type of crab meat helps bind the cake together without excessive amounts of fillers.

2. Sautee veggies on low until they are super soft, but not brown. Be patient. Resist the urge to turn up the heat. The vegetables add a nice texture and great flavor to the crab cake.

3. Once the crab cakes are formed, allow them to chill in the refrigerator for at least 30 minutes to set.

Follow those important steps and you’re on your way to crabby deliciousness.